Our Solutions for Protein Quanlity Determination

Understanding the total protein content in various foods is crucial for nutritional labeling, food quality control, and research purposes.  

Kjeldahl Method:

This classic method involves converting organic nitrogen in the sample to ammonia, which is then quantified to determine the total nitrogen content. The protein content is then calculated by multiplying the nitrogen content by a conversion factor (usually 6.25). 

What we test:

Protin in foods: Meat, milk, plant-based protein, protein-rich beverages and so on.

Protein in complex biological matrices:  plasma or cell culture media.